Perfect Braised Brisket for Passover

Preheat your oven to 325°F (163°C). Pat the brisket completely dry with paper towels. This is crucial for a good sear. Season all over very generously with kosher salt and black pepper. In a large Dutch oven or heavy-bottomed roasting pan set over medium-high heat, add 1 tablespoon of oil. Once shimmering, carefully place the brisket in, fat-side down. Sear without moving for 5-7 minutes until a deep, dark brown crust forms. Flip and sear the other side for another 5 minutes. Transfer the brisket to a plate.

Reduce the heat to medium. Add the remaining tablespoon of oil to the pot. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 10-12 minutes until they are deeply caramelized and golden brown. Add the garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another minute to deepen its flavor.

Pour in the red wine (or extra broth) to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly. Add the beef broth, brown sugar (or honey), apple cider vinegar, carrots, celery, thyme, rosemary, and bay leaves. Stir to combine and bring to a gentle simmer.

Nestle the seared brisket back into the pot, fat-side up, along with any accumulated juices. The liquid should come about halfway up the sides of the meat. If it doesn't, add a bit more broth or water. Bring the liquid back to a simmer, then cover the pot tightly with a lid or a double layer of heavy-duty aluminum foil.

Carefully transfer the covered pot to the preheated oven. Braise for 3 ½ to 4 hours. Trust me, the low and slow heat is what transforms tough connective tissue into succulent gelatin. The brisket is done when a fork inserted into the thickest part meets little to no resistance and twists easily.

Remove the pot from the oven. Using two large forks or spatulas, carefully transfer the incredibly tender brisket to a cutting board. Tent it loosely with foil and let it rest for at least 20-30 minutes. Meanwhile, skim the excess fat from the surface of the braising liquid. You can serve the vegetables and sauce as-is, or for a smoother gravy, use an immersion blender to puree them. Slice the brisket against the grain and serve with the warm sauce.